Cheese Potato Casserole

ingredients 

1-2 lb frozen hash browns, thawed
1/4 cup chopped onion
1 cup sour cream
1 stick melted margarine
3/4 cup grated cheddar cheese
crushed corn flakes
 

preparation

1. Mix all ingredients except corn flakes.
2. Put in ungreased 9×13 pan.
3. Bake at 350 degrees for 30 min
4. Sprinkle crushed corn flakes and bake another 30 minutes

serving size

1 Pan

Broccoli Salad

The ‘original’ broccoli salad, as prepared by Tina.

ingredients 

2 heads of broccoli, rough chop
1/2 cup of bacon (best to cook on a cookie sheet in oven @ 350 degrees to make crisp & flat)
1/2 bag of grated cheddar cheese
1/4 cup of red onion
1 cup of mayonaise
1/2 cup of sugar
2 tablespoons vinegar

preparation

1. Cook bacon & mix all ingredients together in large bowl.

serving size

1 batch

Creamy Baked Asparagus

Tossed with creamy dressing and covered with a crispy topping…this will put a new twist on asparagus.  Received this one from my sister-in-law, Tina, when they were down visiting our new arrival.  It’s quick, easy and quite tasty.

ingredients 

1 lb fresh asparagus spears, trimmed
1/4 cup Kraft Peppercorn Ranch Dressing
2 tablespoons shredded parmesean cheese
1/2 cup coarsely crushed Ritz cheese crackers (about 12 crackers)

preparation

1. Preheat overn to 350 degrees. 
2. Cook asparagus in simmering water in large skillet 2 to 3 min or until bright green, but still crisp.  Drain water
3. Toss asparagus with dressing in 1.5 to 2 quart baking dish.  Sprinkle with cheese and cracker crumbs.
4. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heat through

serving size

4 servings